Ingredients

The following ingredients have 4 Servings
  • 1 cup raw cashews (soaked in boiling water for 10 minutes )
  • 1 clove garlic
  • 1 tbsp lemon juice
  • 1 tbsp apple cider vinegar
  • 1 tbsp coconut oil
  • 3 tbsp water
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 cup basil
  • 2 tbsp pine nuts
  • 1 clove garlic
  • 2 tbsp extra virgin olive oil
  • 1/4 tsp salt
  • 1/3 cup oil packed sun-dried tomatoes (chopped)
  • 1 tbsp toasted pine nuts

Instruction

  • To make the cheese, drain the cashews and place them in a food processor along with the clove of garlic, coconut oil, lemon juice, apple cider vinegar and 1 tbsp of water. Add in the salt and pepper and continue to blend adding in the remaining water until the mixture is smooth and creamy.
  • Remove the cashew cheese from the food processor and set aside.
  • To make the pesto combine the basil, garlic, olive oil and salt in the food processor and blend.
  • Line a bowl (approx 1 cup in size) with plastic wrap so that the wrap folds over all of the edges of the bowl.
  • Spoon some of the cheese mixture into the bottom of the bowl to form a layer thats approximately 1 inch in thickness. Next spoon in an even layer of the pesto, you will likely only use approximately half of the amount made. Next top with the remaining cheese and spread evenly and then finely add the chopped sun-dried tomatoes.
  • Put the bowl in the fridge for approximately 3 to 4 hours to become firm.
  • When ready to serve place a serving plate upside down over the bowl and flip. Remove the bowl and gently peel off the plastic wrap. Place the pine nuts on top of the tower and serve with your favourite crackers.